Lightened Up Moussaka
Author: April | Food n' Focus
  • 1 tablespoon Mazola® Corn Oil
  • 10 ounces ground turkey
  • 2 cups cubed eggplant
  • 1 cup chopped red bell pepper
  • ½ cup chopped yellow onion
  • 1 tablespoon dried thyme
  • 1 tablespoon finely chopped garlic
  • 1 cup canned white beans, rinsed, drained, and slightly mashed
  • 1 cup chopped tomato
  • 1 cup tomato sauce
  • ¼ cup unsalted chicken stock
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¾ cup plain 2% reduced-fat Greek yogurt
  • 2 large eggs, lightly beaten
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons pine nuts, toasted
  1. Preheat oven to 400°F.
  2. Heat Mazola Corn Oil in a large skillet over medium-high. Add turkey; cook 5 minutes or until browned. Add eggplant, bell pepper, onion, thyme, and garlic; cook 6 minutes.
  3. Add mashed beans, tomato, tomato sauce, stock, salt, and pepper; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Spoon mixture into a 2-quart glass or ceramic baking dish.
  4. Combine yogurt and eggs in a bowl. Pour yogurt mixture over dish. Bake at 400°F for 12 to 14 minutes or until bubbly and yogurt mixture is set. Sprinkle with parsley and pine nuts.
Recipe by Food n' Focus - Food, Travel, Photography at